Kicked-Up Southwestern Turkey Burgers

★★★★★

5 from 3 reviews

Turkey burgers can get a real boost in the flavor profile category by just adding a jar of drained salsa to the ground turkey. The salsa adds both moisture and depth of flavor. Why not let the salsa factory do all the heavy lifting by roasting chipotles and doing all the chopping for you. More time to enjoy, less time in the kitchen.

Author:Katy Keck

Prep Time:10 minutes (plus draining and chilling time)

Cook Time:20 minutes

Total Time:30 minutes

Yield:24 sliders or 8 full-size hungry-girl burgers

Category:Mains

Method:Grilling

Cuisine:Southwestern

Ingredients

16 ounce jar of favorite salsa, drained and liquid discarded (or saved to season a sauce)

3 pounds ground turkey

3 shallots, chopped

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

Instructions

Pour the salsa into a fine mesh strainer, set over a bowl to drain. Set aside for 20 minutes or more until the liquid has been released.

Mix the turkey, drained salsa, shallots, cumin, salt and pepper by hand until mixed through and shape into patties.

Grill over a medium-hot fire until cooked through (timing depends on burger size). Poultry should always be thoroughly cooked.

Notes

These are best made ahead and left to chill in the refrigerator for an hour or up to a day or two. This gives the patty time to firm up.

They also freeze really well, and so I tend to make a large batch and wrap in plastic wrap, individually. I spread them out on a tray to freeze. Then once frozen solid, I transfer to a big Ziploc.